Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/08—Solutions
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
  • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
  • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
  • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein

Definitions

• This invention relates to formulations of polysaccharide gums, notably guar gum and locust bean gum, wherein the gellation of the gum is inhibited or retarded until after entry into the stomach.
• Polysaccharide gums are natural products extract ⁇ from various plants, in particular from the leguminos such as Cyamopsis tetragonolobus (guar) and Ceratonia siliqua L (locust bean or carob) [R.L. Whistler, Industrial Gums, 2nd Edition, Academic Press, New Yor] and London, 1973; F. Smith and R. Montgomery, The Chemistry of Plant Gums and Mucilages, Reinhold Publishing Corp., New York, 1959]. Medical uses of the: gums include treatment of gastro-intestinal disorders [Cummins, Lancet (1975), 5J and hyperchblesteraemia [Jenkins, Lancet, (1976), 1351J and as an adjunct to insulin treatment of diabetes [Jenkins, Lancet, (1977 779].
• polysaccharide gums The therapeutic effect of polysaccharide gums is apparently related to their ability to form viscous gels in aqueous solution due to interparticulate forces between polysaccharide molecules at adjacent particle surfaces. When produced in the stomach such gels may entrap and thereby inhibit absorption of glucose, cholesterol and, possibly, drugs.
• polysaccharide gums may be administered in dry forms, such as baked in biscuits or bread: However these are rather inaccurate dosage forms and as typically only about 10% by weight of polysaccharide flour may be included in such products, an inconveniently large quantity must be ingested to achieve a suitable daily dose. Furthermore the baking process can damage and render ineffective, the polysaccharide gum. Alternatively the polysaccharide gum may be sprinkled on food, but it then imparts a slippery, gummy texture which is not acceptable to human patients.
• polysaccharide gum as used herein is intended to refer to materials composed of long chain polymers of one or more hexoses such as galactose or mannose having very short branches, each branch typically, but not exclusively, consisting of a single hexose residue.
• polysaccharide gums When dried or precipitated from solution such polysaccharide gums may be readily redissolved, and form stable, highly viscous solutions Embraced within the term "polysaccharide gums" are the galactomannans, that is, linear D-mannose polymers bearing D-galactose residues as side chains, such as guar gum in which every second D-mannose unit bears a D-galactose moiety and locust bean gum wherein the D-galactose residues occur on approximately every fourth D-mannose unit.
• galactomannans that is, linear D-mannose polymers bearing D-galactose residues as side chains, such as guar gum in which every second D-mannose unit bears a D-galactose moiety and locust bean gum wherein the D-galactose residues occur on approximately every fourth D-mannose unit.
• a therapeutically useful polysaccharide gum is one which is capable of forming sufficiently viscous gels.
• a convenient test of this ability is to prepare a 1% w/w solution of the gum in water and allow this to stand for 24 hours at 25°C, at which time the viscosity of a therapeutically useful polysaccharide gum is from 2 to 6 x 10 3 mPa s.
• Macromolecular compounds as defined above are herein referred to as inhibitors.
• An "effective gellation-inhibiting quantity" of such an inhibitor is that amount which is sufficient to substantially prevent gellation of the reconstituted formulation for a prolonged period, preferably at least 15 minutes and more preferably 30 minutes or longer.
• an inhibitor that is soluble at at least about 1% w/w in cold, (15°C) water, preferably about 5% w/w or more and most preferably about 10% w/w or greater.
• the suspension should have a viscosity not exceeding about 1.5 x 10 3 mPa s, preferably below about 1 x 10 3 mPa s and most preferably less than about 0.5 x 10 3 mPa s.
• the major contribution to such viscosity is due to the polysaccharide gum, however, depending upon the chain length of the inhibitor, the latter ma) also contribute to the viscosity.
• the mean chain length of the inhibitor is limited to an upper size commensurate with a drinkable reconstituted formulation. When the chain length is small, the inhibitor is less effective and inordinately large quantities of inhibitor may be required.
• the chain length of the inhibitor is preferably selected such that the reconstituted formulation has an acceptable viscosity while the quantity of inhibitor required is relatively low.
• the inhibition of gellation is believed to occur when the polysaccharide gum is first hydrated.
• the surface of the polysaccharide gum particles rapidly hydrate and associate either by hydrogen bonding or by electrostatic forces with the inhibitor, which has dissolved already.
• the hydrogen bonding between polysaccharide molecules, which would otherwise cause gellation, is impeded by the presence of the inhibitor
• a suspension of the formulation remains mobile for a prolonged period when sufficient inhibitor is present.
• Inhibition can be reversed in the stomach by pH change, by dilution due to the stomach contents and by degradation of the inhibitor by gastric enzymes. Further degradation occurs in the gut due to pancreatic enzymes. It is preferred that inhibition should be reversible by pH change and most preferably by a combination of all three mechanisms.
• Proteinaceous inhibitors are preferred, as they are also susceptible to degradation by gastric enzymes.
• the charge borne by the inhibitor should be pH dependant, such that at high pH's the inhibitor is negatively charged, while at acid pH's, as found in the stomach, the inhibitor is neutral or preferably positively charged.
• Inhibitors which conform to the criteria of solubility and molecular weight given above, with the required pH charge dependence, are for instance hydrolysates of gelatin, other selected protein hydrolysates, carbohydrates and their derivatives, such as hydroxypropylmethylcellulose phthalate. Protein hydrolysates are particularly convenient, being susceptible to pH change, dilution and enzymatic degradation to reverse inhibition. Bovine and porcine gelatin hydrolysates are preferred, those having a number mean molecular weight (by chromatography) of less than 5 x 10 4 having sufficiently low viscosity while hydrolysates having mean molecular weight above about 1 x 10 4 are effective in suitably low quantities. Bovine or porcine gelatin hydrolysates with a number mean molecular weight of about 3 x 10 4 (by chromatography) are particularly preferred.
• the ratio of inhibitor to polysaccharide gum in the formulation is from 0.5:1 to 6:1 by weight, preferably from 0.5 to 1 to 3:1 and most preferably from 0.5:1 to 1:5 to 1
• Inhibition is more effectively established in alkaline or slightly acid media and accordingly an alkaliniser may be included in the formulation to adjust the pH of the reconstituted formulation to a-suitable value.
• a formulation as hereinbefore defined also comprising an effective adjusting quantity of alkaliniser.
• alkaliniser is intended to refer to a pharmaceutically acceptable water soluble compound capable of raising the pH of the reconstituted formulation to a value in the range of from pH5 to pH 10.5. Accordingly an "effective adjusting quantity" of an alkaliniser is that quantity of an alkaliniser which is sufficient to bring the pH of the reconstituted formulation to the chosen pH.
• Suitable alkalinisers include sodium glycinate, calcium hydroxide or tri-sodium orthophosphate dodecahydrate. Sodium glycinate and calcium hydroxide are preferred.
• the relative quantities of polysaccharide gum, inhibitor and alkaliniser incorporated in the formulation depend on the volume of liquid in which the formulation is to be reconstituted, the amount of polysaccharide gum to be administered and the chosen pH of the formulation.
• More dilute suspensions of polysaccharide gum require relatively larger quantities of inhibitor than more concentrated suspensions.
• the ratio of inhibitor to polysaccharide can be in the range from 0.5: 1 to 6:1 by weight as hereinbefore described.
• relatively less inhibitor is required for a given concentration of polysaccharide gums than at lower pH's, and correspondingly a larger quantitiy of alkaliniser may be required to afford the higher pH.
• the polysaccharide gum and/or the inhibitor may have a buffering effect on the reconstituted formulation, thereby increasing the amount of alkaliniser required to establish a particular pH. For this reason and because inhibition is more easily reversed in the stomach when there is less inhibitor present, it is preferred that the inhibitor to polysaccharide ratio is low and that the formulation has a high pH, preferably from pH 7.5 to pH 10.5.
• Typical formulations of the present invention comprise either guar or locust bean gum in association with bovine or porcine gelatin hydrolysates of mean molecular weight 3 x 10 4 as inhibitor, and these are preferred.
• locust bean gum have an inhibitor to gum ratio of 0.5:1 by weight and include as alkaliniser, calcium hydroxide which is present at 7.5 to 10 mg per g of locust bean gum, preferably about 8.5 mg per g of locust bean gum.
• guar gum have an inhibitor to gum ratio of 2:1 at about pH 8 or 1.5:1 at about pH 10 and include as alkaliniser, sodium glycinate present at 20 to 40 mg per g of guar gum, preferably about 30 mg per g of guar gum or calcium hydroxide present at 30 to 50 mg per g, preferably about 40 mg per g of guar gum.
• the formulation may also comprise pharmaceutically acceptable excipients, flavourings, sweeteners and surfactants. It is preferred that the polysaccharide gum and inhibitor have similar particle sizes thereby - preventing separation on reconstitution. They are conveniently presented in unit dose form such as sachets of powder.
• Formulations of the present invention are conveniently reconstituted for consumption using 10 to 25, preferably 15 to 20, especially about 17 cm 3 water per g of polysaccharide gum.
• a sachet would contain 5 to 15 g of polysaccharide gum, especially about 10 g, and would therefore be reconstituted with 75 to 300 cm 3 water, preferably 150 to 200 cm 3 water.
• a method of inhibiting the gellation of polysaccharide gum solutions comprising the addition of an effective inhibitory quantity of an inhibitor and an affective adjusting quantity of alkaliniser either simultaneously or prior to the addition. of water to the polysaccharide gum.
• a process for producing a formulation of polysaccharide gum comprising admixing the polysaccharide gum with at least an effective inhibitory quantity of an inhibitor and an effective adjusting quantity of an alkaliniser.
• a method for treating humans or animals comprising the administration of a therapeutic dose of a polysaccharide gum in association with an effective inhibitory quantity of an inhibitor and an effective adjusting quantity of an alkaliniser.
• Therapeutic doses of polysaccharide gums for humans are typically from 5 to 30 g per day.
• the formulations of the present invention may be administered several times per day to achieve the required therapeutic dose.
• Omprem 18 and MP 128 are Registered Trade Marks for guar gum and locust bean gum respectively, distributed by Davis Germantown (Australia) Pty Ltd.
• Croda Protein "S” is a Registered Trade Mark for Bovine gelatin hydrolysate typically having a mean molecular weight 3 x 10 manu- factured and distributed by Croda Chemicals.
• Formulations of 10 g guar gum and varying proportions of inhibitor were reconstituted in a volume of 160 cm 3 at pH 8: a quantity of alkaliniser equivalent to 130 mg sodium hydroxide was required to achieve this pH. The viscosity was measured after 20 minutes using a Brookfield viscometer, spindle 5 at 20 r.p.m.
• guar gum was made by standard methods of pharmacy and placed in sachets, each of which contained the following ingredients:- .
• the formulation was reconstituted by sprinkling the contents of one sachet onto 160 cm 3 tap water at 0 25°C and shaking in a sealed container for 20 to 30 seconds.
• the reconstituted formulation had a pH of about 7.5. It remained drinkable for at least 2 hours.
• Formulations of 8 g guar gum and varying proportions of inhibitor were reconstituted in a volume of 170 cm 3 at pH 9.8: a quantity of alkaliniser equivalent to 300 mg of sodium hydroxide was required to achieve this pH.
• guar gum was made by standard methods of pharmacy and placed in sachets, each of which contained the following ingredients:-
• the formulation was reconstituted by sprinkling the contents of one sachet onto 170 cm 3 tap water at 22°C and shaking in a sealed container for 5 to 10 seconds.
• the reconstituted formulation had a pH of about 9.8. It remained drinkable for at least 10 minutes.
• Formulations of 8 g locust bean gum and varying proportions of inhibitor were reconstituted in a volume of 170 cm 3 at pH 9.8: a quantity of alkaliniser equivalent to 70 mg sodium hydroxide was required to achieve this pH.
• locust bean gum was made by standard methods of pharmacy and placed in sachets, each of which contained the following ingredients:-Locust bean gum (MP 128) 8 g Croda Protein "S” 4 g Calcium hydroxide 0.07 g Flavouring q.s.
• the formulation was reconstituted by sprinkling the contents of one sachet onto 170 cm 3 tap water at 22°C and shaking in a sealed container for 5 to 15 seconds.
• the reconstituted formulation had a pH of about 9.8. It remained drinkable for at least 10 minutes.

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• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• General Health & Medical Sciences (AREA)
• Medicinal Chemistry (AREA)
• Pharmacology & Pharmacy (AREA)
• Epidemiology (AREA)
• Animal Behavior & Ethology (AREA)
• Public Health (AREA)
• Veterinary Medicine (AREA)
• Molecular Biology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Inorganic Chemistry (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
• Medicinal Preparation (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)

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• 1979
  • 1979-07-24 EP EP79102624A patent/EP0007619B1/de not_active Expired
  • 1979-07-24 GR GR59682A patent/GR66509B/el unknown
  • 1979-07-24 DE DE7979102624T patent/DE2965729D1/de not_active Expired
  • 1979-07-24 PT PT69968A patent/PT69968A/pt unknown
  • 1979-07-24 AT AT0509279A patent/AT370626B/de not_active IP Right Cessation
  • 1979-07-24 CA CA000332418A patent/CA1122122A/en not_active Expired
  • 1979-07-24 HU HU79WE605A patent/HU179814B/hu unknown
  • 1979-07-24 AU AU49162/79A patent/AU528506B2/en not_active Ceased
  • 1979-07-24 ES ES482790A patent/ES8100078A1/es not_active Expired
  • 1979-07-24 DK DK312279A patent/DK312279A/da not_active Application Discontinuation
  • 1979-07-24 JP JP9415879A patent/JPS5519290A/ja active Pending
  • 1979-07-24 NZ NZ191102A patent/NZ191102A/xx unknown
  • 1979-07-24 ZA ZA00793769A patent/ZA793769B/xx unknown
  • 1979-07-24 KR KR7902474A patent/KR820002223B1/ko not_active Expired
  • 1979-07-24 FI FI792319A patent/FI68764C/fi not_active IP Right Cessation
  • 1979-07-24 IT IT49852/79A patent/IT1117759B/it active
  • 1979-07-24 IL IL57876A patent/IL57876A/xx unknown
  • 1979-07-24 NO NO792446A patent/NO153418C/no unknown
  • 1979-07-24 MC MC791397A patent/MC1280A1/fr unknown
  • 1979-08-08 IE IE1409/79A patent/IE48601B1/en unknown
  • 1979-08-13 US US06/066,304 patent/US4315918A/en not_active Expired - Lifetime

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